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Seared Salmon & Artichoke Salad

by Maribel Rivero

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Tree Nut Free

Peanut Free

Protein- and fiber-packed, Chef Maribel’s light, refreshing meal will keep you energized without weighing you down. She plates simple and succulent seared salmon atop a hearty salad that combines tri-color quinoa, lemony artichoke hearts, and tender, creamy Cannellini beans, all tossed together with fresh herbs and a sweet pea vinaigrette that’s positively bursting with spring flavor. On the side: Perfectly crisp-tender sautéed asparagus. Lunch or dinner, your call. Either way, you’ll savor every bite.

Nutritional facts

Protein

43g

Carbs

27g

Calories

590kcal

Fat

36g

Ingredients

Canola and Olive Oil Blend, Extra Virgin Olive Oil, White Balsamic Vinegar, Mint, Asparagus, Black Pepper, Garlic, Honey, Artichoke Hearts, Dijon Mustard, Agave Syrup, Peas, Kosher Salt, Canned Cannelini Beans, Shallot, Grapeseed Oil, Tri-color Quinoa, Lemon Juice, Crushed Red Pepper, Basil, Salmon, Italian Parsley, Italian Herb Seasoning

Contains fish.

Reviews

4.3

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 145 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

I loved everything about this.

Carla · 08/30/25

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About Maribel Rivero

Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.

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